Market insights Rani Berry

Bakery Trends and New Product Launches ASB Conference 2016Rani Berry – MAURI anz Consumer Insights Manager

Agenda

• Consumer Trends

• Global Category Overview

• New Product Launches in Bakery

Consumer Trendsand examples of how companies & products are tapping into thesetrends

Consumer TrendsAuthenticityBeing true to yourself and everyonearound you.

Health & WellbeingMore than obesity and diabetes this isabout mental health and community health.

Blur, Morph, & FragmentThe evolution, merging, and niching of everything.

Care FactorIt’s not just about you.

‘Duel’ ValueThe Dual Economy - Cheap and smart, oraudaciously expensive?

ImmersionThe seeking of experiences and seeminglyinsatiable curiosity and desire to ‘dive in’.

Global Category Overviewbakery spotlight

Global Cake and Donut and Bread Market

The Bread Category wasworth $196 billionGlobally in 2015

Largest region isWestern Europe valued

at $67 billion

Bread market valueexpected increase by 21%

by 2020

Cake

and

Do

nu

t

Cake and Pastries marketworth $131 billion

Globally in 2015

This sector is expected toshow value improvementof 25% moving into 2020

Asia Pacific the mostvaluable region worth $43

billion

Values are based on $ USD fixed exchange rates RSP

Bread

and

Fermen

ts

New Product DevelopmentBakery still remains on top in development in 2015, but the snack sector

shows real promise.

0

5,000

10,000

15,000

20,000

25,000

30,000

35,000

40,000

45,000

50,000

Q1 2013Q2 2013Q3 2013Q4 2013Q1 2014Q2 2014Q3 2014Q4 2014Q1 2015Q2 2015Q3 2015Q4 2015

Side Dishes

Sugar & Gum Confectionery

Desserts & Ice Cream

Chocolate Confectionery

Meal & Meal Centers

Processed Meat, Fish & Egg Products

Dairy

Sauces & Seasonings

Snacks

Bakery

0

1,000

2,000

3,000

4,000

5,000

6,000

7,000

8,000

9,000

2010 2011 2012 2013 2014 2015

Nu

mb

er

of

Pro

du

cts

Lau

nch

ed

Bread and Bread Products Bakery Ingredients and Mixes Cakes, Pastries and Sweet Goods

Source: Mintel GNPD Database

Cakes and Pastries remain the most activecategory and the number of launches in 2015

has risen 10.1% from 2014

New Product Launches Bakery Subcategories2010-2015

2015 Global ‘on pack’ Claims Bread, Cakes andMixes

0

500

1,000

1,500

2,000

2,500

3,000

No

of

pro

du

cts

lau

nch

ed

2013 2014 2015

Source: Mintel GNPD Database

Social Media inclusions have once again seenstrong growth, and ethical packaging is also

becoming a more widely used claim forbaked goods.

Translating these consumer trendsinto new product launches in bakery

Authenticity

Dave’s Killer Bread USAWhite Bread Done Right

Recently launched to market is Dave’s Killer Bread titled,White Bread Done Right™

Their take on white bread is an artisan ‘style’ loaf with fivesuper grains, 10 grams of whole grains and no artificial

‘anything’ on the label.

The aim of all bread manufacturers is to get consumerseating more bread, and as white remains a

predominantly favourite choice for many, this productdisplays exactly what can be done to modernise the

humble white loaf.

Health & Wellbeing

Magic Bullet BreadFewer calories per slice

• Schmidt Old Tyme 647 is an innovative new breadline that is being sold as a healthier breadalternative.

• It is claimed the ‘magic bullet’ bread• The product contains only 6 net carbs, 40 calories, 7

grams of fiber per slice.• This product will appeal to consumers wanting to try

something new but without being labelled as a dietproduct.

• The range is simple but includes three key varietiesWheat; White; Wheat with Honey

Vitamin D Bread - UKMarks and Spencer’s have been reformulating

Vitamin D is a key topic within the baking sector currently.

Marks and Spencer's in the UK have taken a bold move to introduce andactively market a range of breads containing yeast that has been exposed toUV light, naturally raising the vitamin D content.

It is claimed that two slices of the bread will provide a minimum of 15% ofthe daily requirement of vitamin D.

Health & Wellbeing

Health & Wellbeing

Probiotic Muffin Mixes

Source: http://www.flapjacked.com/collections/mighty-muffins

• Flapjacked is a new range of both pancake and muffin mixes, thatare quick and easy to eat on the go in portable containers.

• The range began when the creators needed quick and fillingbreakfasts to feed their expanding family, and high protein foods tokeep them full were the answer.

• The products quickly evolved and now the microwavable mixesinclude probiotics plus 20g protein per serving to ensure they arenot only convenient but also supportive of functional and healthdriven lifestyles.

• The range has just this month been extended to includesome new flavour varieties of Peanut Butter andPumpkin!

Pronuts

Source:

• Pronuts are exactly as they sound – protein donuts!• Originating in Australia they are made with zucchini, whole eggs,

whey protein isolate, organic coconut flour, and natural flavours.• Pronuts are gluten-free, have no added sugar and are targeted

towards consumers enjoying a healthy lifestyle.• Standard flavours are all less than 80 calories, and contain 7 - 8 grams

of protein, plus they have less than 1.5 grams of carbs making them aguilt free snack.

• Flavours include, cookies and cream, vanilla, matcha green tea,strawberries and cream and finally notella.

http://www.pronuts.com.au and http://www.standard.co.uk

Health & Wellbeing

Bread Bowls - Italy

• Cristino Bread Bowls® are a new productdeveloped for the Italian market.

• The bread bowls are hand-produced withthe intent of preserving the quality andenhancing the authenticity of everyingredient.

• The concept is to allow the flavour of theconsumers favourite dishes to blend withthe traditional flavour of homemadeItalian bread.

Blur, Morph, & FragmentThe evolution, merging, and niching of everything

Churros bowls

Trdelniks

Blur, Morph, & FragmentThe evolution, merging, and niching of everything.

Weirdoughs take Donuts to another new level

• Last year Tesco in the UK launched theirsavoury flavoured range of mini snackdonuts.

• In 2015 they have expanded this categoryfurther by taking inspiration from manysweet producers.

• Each donut is coloured and flavoured withfruit – however the twist is that the colourdoes not represent the flavour of theproduct, they look like one thing and tastelike another!

Mixed up to confuse the senses!


Popbar PopBun

• Popbar is a popular and upmarket shopin New York selling Gelato products ona stick.

• Their latest creation is known as thePopBun.

• The product is similar to that of an icecream sandwich, which consists of asoft warm roll filled with chocolate andvanilla gelato.

• The product is customisable to suitconsumers tastes and flavours such aschocolate mint, hazelnut, pumpkin pieand peanut butter

Source: http://www.pop-bar.com/

A modern take on an ice cream sandwich



Croissant+Donut=CronutDonut+Muffin=Duffin

The Biskie = Biscuit + Cake + CookieCroissant+Muffin=Cruffin

Crème Egg Burger

• This is a limited edition burger that wascreated for Easter 2015

• The ‘burger’ features a melted downCadburys Crème Egg in the shape of aburger pattie, with strawberry jamrepresenting a ketchup substitute.

• Sweet brioche buns dipped in whitechocolate and mascarpone mayonnaisecomplete the creation.

• Studio Kitchen in the UK were offering thistasty treat as part of their ‘Spring Rocks’Afternoon Tea menu.

A popular treat transformed……

Source: http://www.dailymail.com


Smoked Flour – Chef Tommy Prosser Blog –AustraliaCreating smoked sourdough

• The author of this blog has teamed upwith Textbook Patisserie to createsomething special.

• By using smoked flour and a simpletraditional sourdough bread recipe theseguys have developed a smokedsourdough bread that Textbook sell as aweekend special item from their shop.

Source: http://www.textbookpatisserie.com.au/


Creating Beer from Bread - BelgiumDesigned to prevent wastage

• Food wastage is a major issue globally.• Manufacturers are always seeking out new ways to innovate with redundant

product.• This is a novel idea (which is really about beer), Babylone is a beer company who

use fermented bread within their beer.• 500 kg of unsold bread is used to produce 4,000 litters of beer


Mini Packs of Flour – FranceDesigned to prevent wastage

• Mini packs of flour have been launched into Supermarkets by The MillDecollogne.

• These packs have been described as convenient for consumers and are handysmall sized 100g sachets designed for single use.

• Recipes are also provided which ensures consumers will get the maximum usageout of the product.

• Convenience is the key driver here and suits consumers fast paced lives.



3D Printing for CakesAimed at Artisanal Bakers

• Start-up company Structur3d hascreated a kit for artisanal bakers to helpenable them design fine cakesdecorations on a small scale.

• The kit helps to create intricate designs ina simple way.

• Product design is an important factor forthe food industry and anything that canhelp to differentiate items or to provideUSP’s is key.



Donut Time